Rub chicken with vinegar, then cover chicken completely with poultry rub. (Rub it in well and cover heavily so the flavor will permeate the meat.) Put into a sealed bag and leave overnight in the refrigerator.
Place Dutch oven on top of hot wood stove. Put chicken in Dutch oven. Leave to cook for two hours. Pile coals from inside stove on top of Dutch oven (enough to cover the lid) and leave to cook for another hour and a half. Check the chicken to see if it has browned; if not, leave it to cook for another 30 minutes and check it again.

(This recipe was contributed as part of a "Cook of the Week" feature.)